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Yield: 4 Servings
| 2 | | Chicken breasts;boneless, c |
| ½ | cups | Celery; thin sliced |
| 1 | | Onion; small, thinly sliced |
| 3 | teaspoon | Soya sauce |
| 1 | teaspoon | Ginger; fresh minced |
| 1/8 | teaspoon | Pepper |
| 3 | teaspoon | Cornstarch |
| ¼ | cups | Water |
| 1 | cups | Chicken broth |
| 1½ | cups | Bean sprouts; fresh |
| 1 | cups | Water chestnuts; 8 oz, drai |
| 1 | cups | Bamboo shoots; drained |
| 1 | cups | Mushrooms; fresh sliced |
| ½ | cups | Cashews |
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Fat grams per serving: Approx. Cook Time: :25 Combine chicken, celery, onion, soy sauce, ginger and pepper in 2 qt casserole dish. Mix well. Cover. Microwave at HIGH (100%) 5-8 minutes or till vegetables are tender and chicken is no longer pink, stirring twice. Blend cornstarch and water in 1 cup measuring cup. Add to casserole dish. Stir in remaining ingredients (except cashews). To thicken, microwave uncovered at HIGH (100%) 15-19 minutes or till mixture is thickened and translucent, stirring 2 or 3 times. Serve over hot cooked rice. Sprinkle with cashews. from my microwave cooking class.
Your Cashew Chicken Chop Suey is ready. Buon appetito!
Related recipes: Poultry, Microwave, Chinese
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